Making The Best Basil Pesto.

In my opinion this is the best basil pesto you can make. I hate the off green sludge sold as pesto in the supermarkets. You can be sure its not made with the best of ingredients. It’s dull, flat flavour could put you off pesto for life, if you didn’t know better.

I want to see the ingredients I am using. This version of pesto has diced Parmesan Cheese and whole pine kernels though the sauce to give texture and added interest to any Pasta Pesto.

To put this into perspective, I once bought a jar of Harissa. A Smokey, peppery, red chili paste used in middle eastern cookery. When I studied the ingredients on the jar the main ingredient was not peppers or chilli, but Beetroot! Working on that basis the best part of my shop bought pesto may be grass clippings…..

The Best Basil Pesto.

This is my version of a classic Italian Pesto alla Genovese. Rather than been totally smooth I like my pesto to have some texture and show off the ingredients it made with.

If you’re a traditionalist this is a job for the mortar and pestle. If not, or if time is short use a small food processor. DON’T use a blender it will take all the character out of the pesto and emulsify the cheese into the oil.

A word on Parmesan Cheese.

For the cheese use a Parmesan or Pecorino as you prefer. I use Grana Padano Parmesan as I think it’s a waste to use good Reggiano in the sauce. Keep that for serving on the pasta or treating yourself with a glass of wine.

DON’T whatever you do buy the small tubs of ready grated cheese. You can get good pre-grated parmesan buy the stuff in the tubs smells like old socks. I have a theory relating the contents of the tubs. If you grate your own cheese, you will have noticed the thick skin that sits just under the thin rind. Grate a little of the skin and you will find it smells just like the cheap grated cheese. And personally, I think that’s what is in the tubs. Its Parmesan Jim, but not as I know it!

Rant over, let’s get going.

You will need.

Mortar and pestle or small food processor.

Chopping board and knife.

Small frying pan.

Fine grater.

Bowl scraper.

Small jar or ice cube tray for storage.

The Best Basil Pesto.

Makes about 300ml – 345g.

80g                  basil leaves – no stalks.

70g                  pine kernels.

40g                  grated parmesan cheese or pecorino if you prefer.

45g                  Parmesan cut into 4mm dice.

125ml              light fruity olive oil.

large pinch flaky sea salt.

2                      good cloves of garlic, 3 if they are small.

                        Extra sea salt and mill pepper as needed.

Heat a small frying pan over a medium heat. Add the pine kernels and toast them gently, keeping them moving all the time, turning from top to bottom. We only want to toast the pine kernels to a light golden brown. Its very easy to burn them so be careful. If you burn them, don’t use them. It’s a good idea to have some spare on hand just in case. Keep any leftovers in the freezer to keep them fresh until you need them. When the kernels are ready tip them onto a plate to cool down completely.

Peel the garlic and remove any green shoot from inside the clove. Add the sea salt to the garlic and crust to a smooth paste.

Place the garlic / salt paste into the mortar or processor and add 40g of the toasted kernels. Throw in a couple of tablespoons of olive oil and work to a smooth paste. Use a light olive oil, not a dense peppery one or it will mask the fresh flavours. DON’T as some chefs advocate use vegetable oil! They will argue that the vegetable oil allows the flavour of the basil to come through. Bull%**t, they are just trying to save money and increase their profits.

Add the basil leaves to the mix and break down to a paste adding more oil as needed. I only use the basil leaves to make the pesto. Some people will add the finer stalks to the mix, again to save money. The choice is up to you, but I find the stalks can cause the pesto to discolour.

I wouldn’t mind betting the stuff in the jars has the stalks included, and God knows what’s in the mix.

Now we have a nice green sauce add the grated parmesan and any remaining oil. Don’t overwork the mix, we don’t want the cheese to become emulsified into the oil.

Finally, stir in the diced cheese and reserved pine kernels, check your seasoning and your ready to go. Store the pesto in a narrow-mouthed jar with a layer of olive oil on top to keep the air out. It should be good for about a week in the fridge. To store it longer its best frozen, again ice cube trays are the most convenient method.

TIP,

If you don’t have a greenhouse or polytunnel to grow your Basil don’t worry. Buy two or three fresh plants in the supermarket. Keep then in the kitchen near a window and out of draughts. Water them regularly with some house plant food and they will triple in size. That will give you a steady supply of fresh basil, cheaper and fresher than buying it in packets.

For me this is a essential store cupboard staple. Never mind pasta, it’s a great accompaniment to vegetable dishes like my Courgette and Tomato Tarts. Brilliant with fish, and a spoonful of pesto transforms a simple mashed potato. Give it a try….

Enjoy Life!

John.

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©John Webber. 2023